Description
Enjoy authentic Japanese Chicken Yakitori Skewers with tender, marinated chicken thighs grilled to perfection and paired with fragrant green onions. This flavorful street-food favorite is quick to prepare and ideal for a delicious, savory meal.
Ingredients
Scale
Chicken & Marinade
- 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine)
- 1 tablespoon sugar
- 2 green onions, cut into 1-inch lengths
For Grilling
- 1 tablespoon sesame oil (for grilling)
- Skewers (bamboo or metal)
Instructions
- Soak Skewers: If using bamboo skewers, soak them in water for about 30 minutes prior to grilling to prevent burning during the cooking process.
- Prepare Marinade: In a medium bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar is completely dissolved to create the flavorful marinade for the chicken.
- Marinate Chicken: Add the cut chicken pieces to the marinade, ensuring all are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to maximize flavor infusion.
- Preheat Grill: Heat your grill to medium-high heat. If using a grill pan on the stovetop, preheat it over medium-high heat as well.
- Assemble Skewers: Remove chicken from marinade, allowing excess liquid to drip off. Thread chicken pieces and green onions alternately onto skewers for balanced flavor and presentation.
- Prepare Grill Surface: Brush the grill or grill pan with sesame oil to prevent the skewers from sticking during cooking.
- Grill Skewers: Place skewers on the grill and cook 3-4 minutes per side, ensuring the chicken is cooked through with appealing grill marks. During the last minute, optionally brush skewers with boiled leftover marinade for extra glaze and flavor.
- Rest and Serve: Remove skewers from the grill and allow them to rest for a few minutes before serving to let juices redistribute and enhance taste.
Notes
- Soaking bamboo skewers prevents them from burning on the grill.
- Marinating overnight deepens the flavors but 30 minutes is sufficient for a tasty dish.
- If using leftover marinade to baste, always boil it first to ensure safety by killing any bacteria from raw chicken.
- Can be served with steamed rice or as a snack with dipping sauces like spicy mayo or teriyaki sauce.
- Use metal skewers as an alternative to avoid soaking.
